Gökhan DURMAZ

EDUCATION
GÖKHAN DURMAZ, Ph.D.
Assistant Professor
Department of Food Engineering, Inonu University, 44100, Malatya / TURKEY
Tel : +90 422 377 4793, Fax: +90 422 341 0046
E-mail : gdurmaz@inonu.edu.tr, gkhndrmz@hotmail.com
Web page : http://iys.inonu.edu.tr/index.php?web=gdurmaz
2008 : Ph.D., Investigation of oxidative stability and antioxidant properties of
apricot kernel oil, Department of Chemistry (Biochemistry), Inonu University,
Malatya, Turkey.
2003 : M.Sc., Antioxidant properties of apricot fruit and roasted apricot kernel,
Department of Food Engineering, Inonu University, Malatya, Turkey.
1999 : B.Sc., Department of Food Engineering, Inonu University, Malatya, Turkey.
PROFESSIONAL EXPERIENCE
2011 : Visiting Scholar, University of Massachusetts, Department of Food Science.
2009 : Post-Doc., Hacettepe University, Department of Food Engineering.
2009-... : Assistant Professor, Inonu University, Department of Food Engineering.
2008-2009 : Dr. Research assistant, Inonu University, Department of Food Engineering.
2000-2008 : Research assistant, Inonu University, Department of Food Engineering.
1993-2000 : Agriculture technician, T.C. Ministry of Agriculture.
COURSES
Food Biochemistry (Undergraduate)
Basic Information Technologies (Undergraduate)
Food Analysis Lab. (Undergraduate)
Unit Operations Lab. (Undergraduate)
Functional Foods (Graduate)
Advanced Food Biochemistry (Graduate)
Chromatographic Food Analyses (Graduate)

Biochemical Changes in Foods (Graduate)
RESEARCH INTERESTS
Minor constituents in edible oils, lipid oxidation and mitigation strategies, thermal
process contaminants, HMF (Hydroxymethylfurfural); presence & analysis in foods,
natural antioxidants, antioxidant activity measurement methods, oil/water disperse
systems, reverse micelles, evaluation of plant waste materials for oil production,
carotenoid analyses, structured lipids.
PROJECTS
1. Comparision of toxic effects of amygdaline from bitter and sweet almond and
apricot kernels subjected to in vitro digestion on cell lines. Inonu University,
Directorate for Scientific Research, Project No: 2012/24 (Project leader) (Continue).
2. Investigation of feasibility to produce apricot powder by freeze-drying method.
Inonu University, Directorate for Scientific Research, Project No: 2012/06 (Project
leader) (Continue).
3. Presence of furan derived compounds in commercial pomegranate concentrate like
products, Inonu University, Directorate for Scientific Research, Project No:
2011/113 (Project leader) (Continue).
4. Phytochemical composition and antioxidant properties of mulberry seed oil, Inonu
University, Directorate for Scientific Research, Project No: 2011/15 (Project leader)
(Continue).
5. Effect of N-acetylcysteine amide (NACA) on oxidative deterioration of sunflower
bulk oil and emulsion, Inonu University, Directorate for Scientific Research, Project
No: 2009/08 (Project leader) (Completed).
6. Effect of roasting on antioxidant parameters of Pistacia terebinthus fruit, The
Scientific and Technological Research Council of Turkey (TUBITAK) Post-Doc
Research Project.
7. Effect of various reaction parameters on activity and selectivity of commercial
lipases originated from different microorganisms in acidolysis reactions. The
Scientific and Technological Research Council of Turkey (TUBITAK) Project No: 107
O 110.
8. Antioxidant properties of apricot fruit and its products, Inonu University,
Directorate for Scientific Research, Project No: 2001/70.
JOURNALS REFEREED
1. Food Chemistry
2. Journal of Food Science
3. European Journal of Lipid Science and Technology

4. Journal of Food Biochemistry
PUBLICATIONS
Research articles (SCI)
1. Durmaz G, Freeze-Dried ABTS•+ Method: A Ready-to-use Radical Powder to Assess
Antioxidant Capacity of Vegetable Oils, Food Chemistry, 133 (2012) 1658-1663.
2. Durmaz G, Gökmen V, Changes in oxidative stability, antioxidant capacity and
phytochemical composition of Pistacia terebinthus oil with roasting, Food
Chemistry 128 (2011) 410-414.
3. Erdoğan S, Ateş B, Durmaz G, Yılmaz İ, Seçkin T, Pressurized liquid extraction of
phenolic compounds from Anatolia propolis and their radical scavenging capacities,
Food and Chemical Toxicology 49 (2011) 1592-1597.
4. Kutlu T, Durmaz G, Ateş B, Yılmaz İ, Çetin MŞ, Antioxidant properties of diferent
extracts of black mulberry (Morus nigra L.), Turkish Journal of Biology, 35 (2011)
103-110
5. Durmaz G, Gökmen V, Determination of 5-hydroxymethyl-2-furfural and 2-furfural
in oils as indicators of heat pre-treatment, Food Chemistry, 123 (2010) 912-916.
6. Karabulut İ, Durmaz G, Hayaloğlu, A A, C18 Unsaturated Fatty Acid Selectivity of
Lipases during Acidolysis Reaction between Tripalmitin and Oleic, Linoleic, and
Linolenic Acids, Journal of the American Oil Chemists’ Society, 87 (2010) 1301-1307.
7. Durmaz G, Karabulut İ, Topcu A, Asiltürk M, Kutlu T, Roasting related changes in
oxidative stability and antioxidant capacity of apricot kernel oil, Journal of the
American Oil Chemists' Society, 87 (2010) 401-409.
8. Durmaz G, Çam M, Kutlu T, Hışıl Y, Some Physical and Chemical Changes during
Fruit Development of Five Common Apricot (Prunus armeniaca L.) Cultivars, Food
Science and Technology Research, 16 (2010) 71-78.
9. Karabulut İ, Durmaz G, Hayaloğlu, AA, Fatty Acid Selectivity of Lipases during
Acidolysis Reaction between Oleic Acid and Monoacid Triacylglycerols, Journal of
Agricultural and Food Chemistry, 57 (2009) 10466-10470.
10. Kutlu T, Durmaz G, Ateş B, Erdoğan A, Protective effect of dietary apricot kernel oil
supplementation on cholesterol levels and antioxidant status of liver in
hypercholesteremic rats, Journal of Food Agriculture and Environment 7 (2009) 61-
65.
11. Karabulut İ, Durmaz G, Hayaloğlu, AA, Fatty acid Selectivity of Lipases during
Acidolysis Reaction between Triolein and Saturated Fatty Acids Varying from
Caproic to Behenic Acids, Journal of Agricultural and Food Chemistry, 57 (2009)
7584-7590.

12. Çam M, Hışıl Y, Durmaz G, Characterisation of pomegranate juices from ten
cultivars grown in Turkey, International Journal of Food Properties, 13 (2009) 388-
395.
13. Çam M, Hışıl Y, Durmaz G, Classification of eight pomegranate juices based on
antioxidant capacity measured by four methods. Food Chemistry, 112 (2009) 721-
726.
14. Ateş B, Örun İ, Talas ZS, Durmaz G, and Yılmaz İ, Effects of sodium selenite on some
biochemical and hematological parameters of rainbow trout (Oncorhynchus mykiss
Walbaum, 1792) exposed to Pb 2+ and Cu 2+ , Fish Physiology and Biochemistry, 34
(2008) 53-59.
15. Durmaz G, Alpaslan M, Antioxidant properties of roasted apricot (Prunus
armeniaca L.) kernel, Food Chemistry, 100 (2007) 1177-1181.
Other Papers
1. Durmaz G, Gökmen V, Impact of roasting oily seeds and nuts on their extracted oils,
Lipid Technology, 22 (2010) 179-182 (Invited paper).
2. Geçkil H, Ateş B, Durmaz G, Erdoğan S, Yılmaz İ, Antioxidant, free radical scavenging
and metal chelating characteristics of Propolis, American Journal of Biochemistry
and Biotechnology, 1 (2005) 27-31.
Presentations in International Meetings
1. Durmaz G, Ates B, Ercal N, Effect of N-acetylcysteine amid on oil oxidation, 10 th
Euro Fed Lipid Congress, Krakow, 2012.
2. Mogol BA, Göncüoğlu N, Kocadağlı T, Durmaz G, Gökmen V, Effect of repeated use
of frying oils on the formation of harmful compounds, VII. International Nutrition
and Dietetics Congress, İstanbul, 2010.
3. Gökbulut İ, Durmaz G, Karabulut İ, Total Phenolics and Antioxidant Activities of
Some Apricot Varieties, 1st International Congress on Food Technology, Antalya,
2010
4. Karabulut I., Durmaz G, Hayaloglu AA, Effect of Ultrasound on Lipase-Catalyzed
Acidolysis of Lauric Acid with Triolein, 1 st International Congress on Food
Technology, “Catching the Innovations in Food Science and Technology in the
Evolving World” 3-6 November, 2010, Antalya, Turkey.
5. Göncüoğlu N, Mogol B A, Durmaz G, Gökmen V, HMF formation in dried apricots,
5th Central European Congress on Food, 2010, Bratislava, Slovak Republic.
6. Durmaz G, Mogol BA, Gökmen V, Determination of Hydroxymethylfurfural in Oils
from Roasted Seeds and Nuts, 4th International Symposium on Recent Advances in
Food Analysis, 2009, Prague, Czech Republic.

7. Durmaz G, Çam M, Kutlu T, Antioxidant Activity of Some Edible Leaves, 2nd
International Congress on Food and Nutrition, 2007, Istanbul.
8. Çam M, Durmaz G, Hışıl Y, Evaluation of Antioxidant Capacity of Nine Pomegranate
Cultivars by Three Different Methods, 2nd International Congress on Food and
Nutrition, October, 2007, Istanbul.
Presentations in National meetings
1. Yılmaz MA, Durmaz G, Dut çekirdeği yağı: önemli bir δ–tokoferol kaynağı, Yabited
I.Bitkisel Yağ Kongresi, Adana, 2012.
2. Ateş B, Durmaz G, Erdoğan S, Yılmaz İ, Comparision of in vitro antioxidant properties
of CAPE with synthetic antioxidants, XVII. National Congress of Chemistry, İstanbul,
2003.
3. Ateş B, Durmaz G, Kutlu T, Yılmaz İ, Partial purification and characterization of
polyphenol oxidases from Malatya apricots (Prunus armeniaca L.), XVII. National
Congress of Chemistry, İstanbul, 2003.
4. Durmaz G, Ateş B, Yılmaz İ, Talas Z, Özdemir İ, Gök Y, Antioxidant and antimicrobial
characteristics of some synthetic organoselenium compounds. XIX. National Congress
of Chemistry, İzmir, 2005.
5. Durmaz G, Ateş B, Erdoğan A, Kutlu T, Yılmaz İ, Çetin M Ş, Antioxidant properties of
black mulberry (Morus nigra L.) Fruit, XX. National Congress of Chemistry, Kayseri,
2006.
6. Durmaz G, Ateş B, Alataş S, Çetin M Ş, Begeç S, Antimicrobial activities of 2mercaptopyrimidine
subtituted phospahzene derivatives, XXI. National Congress of
Chemistry, Malatya, 2007.
7. Durmaz G, Karabulut İ, Köytepe S, Seçkin T, Kutlu, T, Effect of roasting on
psychochemical properties of apricot kernel oil, XXI. National Congress of Chemistry,
Malatya, 2007.
8. Durmaz G, Kutlu T, Changes in Antioxidant properties of apricot kernel oil with
roasting, XX. National Food Congress, Erzurum, 2008.
Books/Book chapters
1. Çam M, Durmaz G, Çetin A, Yetim H. Antioxidant capacity of pomegranate juices
and their role in its biological activities, In: Bioactive Foods, Nutrients and Herbs in
Prevention and Treatment of Heart Disease, Ed. by R.R. Watson and V.R. Preedy,
Elsevier Press (In press).